Throughly rinse produce and pat dry. Stem, core and cut red bell pepper into a small dice. Cut red potatoes into a medium dice. Trim and slice green onions on the bias (diagonally). Mince garlic. Peel and dice onion. Rinse steaks and pat dry.

In a medium pan over medium-high heat, warm 1 tsp. olive oil. Add diced potatoes and cook for 10-12 minutes, or until slightly tender. Add onion, garlic, and red bell pepper, and cook for 3-4 minutes, or until potatoes are browned. Season to taste with salt and pepper. Transfer hash to a plate and set aside. Wipe pan clean.

Heat 1 tsp. olive oil in same pan medium pan over medium-high heat. Season steaks with a pinch of salt and pepper and add to pan. Cook on each side for 4-5 minutes, or until internal temperature reaches a minimum of 145 degrees. Remove steaks from pan and set aside. Wipe pan clean.

In same pan add 1 tsp. olive oil and green onions (reserving a bit for garnish) and cook for 1 minute. Add the liquid egg and use a spatula to move egg around pan over medium-high heat until scrambled. Season with a pinch of salt and pepper.

Arrange a pile of hash on a plate.Top hash with a serving of scrambled eggs. Place a steak next to eggs. Garnish with remaining green onion and freshly cracked black pepper.